Roasted broccoli houmous with crudités
2
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Roasted garlic and broccoli add loads of flavour and colour to this tasty houmous.
Ingredients
Broccoli, raw
250 g, tenderstem
Garlic
2 clove(s)
Calorie controlled cooking spray
4 spray(s)
Chickpeas, cooked
1 can(s), large, drained
Tahini paste (sesame paste)
1 tablespoon(s)
Olive Oil
1 tablespoon(s)
Ground Cumin
1 teaspoon(s), level
Plain Soya Yogurt
120 g
Lemon
½ zest(s) of 1
Lemon Juice, Fresh
1 tablespoon(s)
Baby carrots, raw
100 g
Baby corn
100 g
Chicory
50 g
Celery, Raw
2 stick(s), cut into 5cm lengths
Cucumber
1 serving(s),
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the broccoli and garlic into a large roasting tin, season to taste, then mist with cooking spray. Roast for 25 minutes until golden and tender. Roughly chop the broccoli and squeeze the garlic cloves from their skins, then set aside to cool.
2
Put the cooled broccoli and garlic into a food processor with the chickpeas, tahini, oil, cumin, yogurt, lemon zest and juice. Season to taste and blitz until smooth. Spoon into a serving bowl and serve with the vegetable crudités for dipping.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.